Sweet and sour dried pomfret
By ShannonKuhic
Ingredients: ketchup,water starch,cooking wine,salad oil,rock sugar,onion,Jiang,garlic,soy sauce,rice vinegar,Vegetable Zhixian
Recipe Recommendations
- water starch appropriate amount
- ketchup appropriate amount
- salad oil appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- rice vinegar appropriate amount
- rock sugar appropriate amount
- Vegetable Zhixian appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for Sweet and sour dried pomfret
1
Prepare the seasoning.
2
Wash the pomfret in advance and air dry in a cool place.
3
Pour oil into the pan and add dried pomfret and fry over medium heat.
4
Fry until golden brown on both sides.
5
Pour into the plate for later use.
6
Add onions, ginger and garlic to the base oil in the pan and stir fry until fragrant.
7
Then add the seasonings except the vegetables and water starch and a little water and cook slowly over low heat.
8
Mix water and starch for later use.
9
Cook the juice and stir until it melts.
10
Then add the fried pomfret and cook until colored.
11
Turn off the heat and add a little water starch.
12
Finally, add fresh vegetables and rice vinegar.Sweet and sour dried pomfret Make Tips
1. Dry the fresh pomfret in advance so the skin won't peel off during frying and the fish shape remains intact.
2. Flip frequently while frying to avoid burning.
3. Use low or medium heat when preparing the sauce to prevent the liquid from drying out.
4. Using rock sugar yields a better color than white sugar.
5. Adding vinegar when removing from the pan is because the initial vinegar has mostly evaporated, and it also helps cut the grease.